Pavakkai Curry (Bitter gourd curry)

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I learnt this recipe from my grandma. It is a little time consuming recipe but the curry tastes awesome. People who do not like bitter gourd will also like this curry for sure.As per the original recipe by grandma, the bitter gourd has to be cooked in tamarind water in stove top for about 30 -40 minutes.I converted this to a partially microwave recipe to reduce the cooking time

Ingredients

Pavakkai(Bitter gourd)	6 medium sized
Tamarind paste	3/4 tsp
Turmeric powder	1/4 tsp
Salt	1 tsp
Hing	a pinch
Chilli powder	1/2 tsp
Coriander powder	1/2 tsp
Oil	2 tablespoon
Mustard seeds	1/2 tsp
Urad dhal	1/2 tsp
Curry leaves	a sprig

Procedure:
Step1:
Cut the bitter gourd into small pieces. Remove the middle part

Step2:
Add tamarind paste and sprinkle 2 tablespoons of water and mix well


Step3:
Cook this is microwave oven with open bowl for 5 minutes

Step4:
Take this out and add turmeric powder and mix well and micro on high for another 5 minutes in open bowl

Step5:
Heat 2 tablespoons of oil in a fry pan and add msutard seeds.Once it starts spluttering add urad dhal and curry leaves


Step6:
Add the cooked vegetable and cook for 5 minutes


Step7:
Now add the chilli powder, coriander powder, hing, salt and jaggery and mix well. Cook for another 15 - 20 min

Note:
The bittergourd can also be cooked on stove top. Extract about 1 cup of tamarind water and add to the vegetable.Simmer this for 30 - 40 until all the moisture is absorbed. Continue from step 5
1/2 tsp of grated jaggery can also be added 

Low fat Eggless Blueberry muffins

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Recipe adapted from joyofbaking with some healthy changes. I replaced All purpose flour with wheat flour and egg with low fat yoghurt.My daughter loves blueberry a lot. Eventhough this little fruit tastes delicious as such, its flavour and sweetness is enhanced when added in baked goods.

Ingredients: 

Wheat flour	3/4 cup
All purpose flour	1/4 cup
Blueberries	3/4 cup
Sugar	1/3 cup
Reduced fat Yoghurt	3/4 cup
Baking powder	3/4 tsp
Baking soda	1/8 tsp
Vanilla extract	3/4 tsp
Canola oil/Corn oil/vegetable oil	1/8 cup

The above measurement yields 6 regular sized muffins
Procedure:
Step1:
Mix together flour,sugar,baking soda and baking powder in a large bowl


Step2:
Take 1 tablespoon of dry ingredients and toss it with the blueberries. Just coat the berries with the flour well so that it does not sink to the bottom while baking.(Don't skip this step)

Step3:
In a separate bowl whisk the curd and add oil, vanila extract and mix well


Step4:
Mix both wet and dry ingredients together.Do not overmix

Step5:
Gently fold in  the blueberries coated with flour

Step6:
Pout the batter in muffin pan and bake in preheated oven of 375F for around 20 minutes or until the toothpick inserted in the center of the muffin comes out clean
Bake in the center rack

Notes:

• Just double the recipe for 12 muffins
• I used store bought reduced fat yogurt.Homemade thick curd can also be used
• If using frozen blueberries do not thaw
• Do not over mix the batter.Otherwise the muffins will turn hard
• While baking the muffins can crack on top.That is quite normal
• It is better to use a muffin/cupcake liner as the blueberries will stick to the sides

Sending this to Spicy Treats:Show me your HITS
and Uma and Priya's Fast food not fat food

Coriander Chutney

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This is another simple chutney that goes well with idli/dosa

Ingredients

Grated Coconut/Coconut powder	1/4 cup
Chopped coriander	1 cup
Chopped mint leaves	1 tablespoon
Salt	1/4 tsp
Chopped ginger	1 tsp
Green chillies	1 or 2

For tempering

Oil	1/2 tsp
Mustard seeds	1/4 tsp
Urad dhal	1/4 tsp

Procedure
Step1:
Grind all the ingredients together.Add 1/2 cup of water and grind well


Step2:
Heat oil in a pan add mustard seeds.Once it starts sputtering add urad dhal and curry leaves and pour this over the chutney


Note:
Adding mint leaves is optional.It gives additional flavour


Sending this EP Series- Coriander and cumin by Erivum Puliyum